Salmon Croquettes with Citrus Caper Aioli
Salmon Croquettes with Citrus Caper Aioli
Directions
- In a sauté pan add butter and onion and cook for 1-2 minutes. Add 3 oz flour and whisk to make a roux. Add milk to pan and cook until thick to make a heavy Bechamel Sauce.
- Remove from heat and add salmon, dill, salt, pepper and lemon juice. Refrigerate mixture overnight.
- Once refrigerated, using a #20 portion scoop, form 12 balls. Shape each one into a cone.
- Mix eggs and water together to make an egg wash. Dredge the salmon cones in flour, egg wash and finally bread crumbs.
- Heat oil to 350 degrees in deep fryer and cook using the basket method.
- Remove from oil when golden brown, drain then serve with Citrus Caper Aioli.
Ingredients
- 2 cups bread crumbs, seasoned
- 3 oz butter, whole
- 1 tsp dill, fresh, minced
- 3 oz flour, all-purpose
- 2 cups flour, all-purpose
- 1 tbsp lemon(s), juiced
- 1/2 tsp McCormick Culinary® Black Pepper, Ground
- 8 oz Nature's Best Dairy® Milk, Whole
- 2 oz Peak Fresh Produce® Onion(s), small dice
- 1 lb salmon, poached, flaked
- 1/2 tsp salt, kosher
- 1/2 cup water
- 2 West Creek® Egg(s), Medium
Citrus Caper Aioli
Directions
- In a blender add garlic, Mustard powder, lemon juice, lemon zest, lime juice, lime zest, salt, capers and pepper then puree.
- While running, add egg yolks. While still running, slowly drizzle in extra virgin olive oil and vegetable oil.
- Refrigerate for service.
Ingredients
- 3 egg, yolk(s)
- 2 garlic, clove(s)
- 1 lemon(s), zest and juice
- 1 lime(s), zest and juice
- 1/4 tsp McCormick Culinary® Black Pepper, Ground
- 1 tsp mustard, dry
- 12 oz oil, vegetable
- 18 oz Piancone® Oil, Olive, Extra Virgin
- 1 tbsp Roma® Capers
- 1/8 tsp salt, kosher
